Royal Chicken Tarkari
Indulge in the rich and aromatic flavors of Royal Chicken Tarkari, a timeless South Asian curry that lives up to its regal name. This dish features tender bone-in chicken, marinated in creamy yogurt and fragrant spices, then slow-simmered in a luscious tomato-onion gravy infused with cumin, cardamom, and bay leaves. A splash of heavy cream and garam masala at the end elevates the curry to a velvety masterpiece, perfect for pairing with fluffy basmati rice, naan, or parathas. Ready in just over an hour, this hearty and flavorful chicken curry is a celebration of bold spices, creamy textures, and comforting warmth—ideal for family feasts or festive occasions. Make your kitchen come alive with this easy-to-follow Chicken Tarkari recipe that strikes the perfect balance between tradition and indulgence.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless, cut into pieces)
- 200 g Plain yogurt
- 3 medium Onions (finely sliced)
- 2 medium Tomatoes (finely chopped)
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 4 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 3 Cardamom pods
- 1 inch Cinnamon stick
- 2 Bay leaves
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1.5 cups Water
- 50 ml Heavy cream
- 2 Green chilies (optional, slit lengthwise)
Instructions
Clean and prepare the chicken pieces, removing any excess fat if needed. Set aside.
In a large mixing bowl, combine the plain yogurt, ginger paste, garlic paste, turmeric powder, and a pinch of salt. Add the chicken pieces to this marinade and coat well. Cover and set aside for at least 30 minutes.
Heat the cooking oil in a large heavy-bottomed pot or deep pan over medium heat.
Add the cumin seeds, cardamom pods, cinnamon stick, and bay leaves to the hot oil. Sauté for 30 seconds until aromatic.
Lower the heat slightly and add the finely sliced onions. Cook, stirring frequently, until they turn golden brown.
Add the chopped tomatoes, coriander powder, red chili powder, and 1/2 teaspoon of salt. Cook the mixture until the oil separates from the masala, and the tomatoes are fully broken down.
Add the marinated chicken along with all the yogurt mixture into the pot. Stir well to coat the chicken in the spices.
Cook on medium heat for about 8-10 minutes, stirring occasionally to prevent sticking.
Pour in the water, cover the pot with a lid, and let it simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender.
Stir in the heavy cream and garam masala powder. Adjust the salt and spice levels if needed. Simmer for an additional 5 minutes.
Turn off the heat and garnish with fresh cilantro and optionally add slit green chilies for extra heat.
Serve hot with steamed basmati rice, naan, or parathas.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.1 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
